Peanut Butter Jelly Muffins

Popularised by the American culture – ‘peanut butter jelly’ seems to be a hit with everyone as you guys were so keen for this recipe! These muffins are totally divine as well as being a good source of protein, healthy fats and vitamins. Yes, they are a sweet treat but they are low in sugar and provide nutritional value!

Ingredients (makes 6-8 muffins)

2 cups of self-raising wholemeal flour
1/3 of a cup of coconut sugar
1 scoop of ThatProtein peanut butter protein
1 large mashed banana
1 teaspoon of vanilla essence
2 medium eggs (or flax seed eggs for vegan option)
1 1/4 cups of cashew milk
1/2 a cup of ground almonds
A jar of smooth Whole Earth peanut butter – (you won’t need the whole jar- I usually use Meridian peanut butter but I have found for this recipe that whole heart spreads better!)
1/4 cup of crushed walnuts plus extra for decoration.
My homemade chia seed jam (note- this is for the filling- you can also make this recipe without the jammy middle) or substitute supermarket purchased jam.
1 teaspoon of baking powder.

Method

Preheat the oven to 180 degrees celsius and prepare a cupcake baking 6 lined with 6 paper muffins cases.
In a bowl, combine all the dry ingredients. This includes the flour, sugar, ground almonds, protein powder and baking powder.
In a separate bowl, beat the eggs and mash the banana and combine with the vanilla essence, and cashew milk. Gradually add this to the dry ingredients, mixing well with a wooden spoon.
Stir in 2 tablespoons of the Whole Earth peanut butter then mix in the crushed walnuts.
Spoon a tablespoon of mixture into each prepared muffin case, then add a heaped teaspoon of jam on top. Then top up the muffin case with more cake mixture. This will give you your jammy filling!
Bake in the oven for approx 18 minutes (until knife comes out clean) and allow to cool completely before topping your muffins.
Using the Whole Earth peanut butter, spread on top of the muffins and sprinkle with a few walnuts.
You can keep these muffins chilled in the fridge in a sealed container for 5 days.